Cách làm BÁNH PHÔ MAI CHÁY mềm tan và rất thơm ngon / How to make BURNT CHEESECAKE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta offers a similar texture with fewer calories

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor

Melt 250 g of butter in a pot over low heat until fully melted.

Increase the heat to medium-low and let the butter simmer for about 15 minutes without stirring.

Observe the butter changing color and forming a brown residue at the bottom of the pot.

Strain the butter through a cloth to remove the solids, resulting in clarified butter.

Allow the clarified butter to cool and store it in the refrigerator for 3 to 5 months.

Prepare a 20 cm round cake pan or four 10 cm pans by lining them with parchment paper and greasing with clarified butter.

Let 390 g of cream cheese sit at room temperature until soft but still cool, then place it in a bowl.

If the cream cheese is not soft enough, use a hand mixer on low speed to smooth it out.

Add 80 g of sugar to the cream cheese and mix until combined.

Add 10 g of cornstarch and mix well.

Add 5 g of lemon juice and 5 g of vanilla extract, mixing until combined.

Add 2 eggs and 2 egg yolks (totaling 130 g) to the mixture, mixing in small increments on low speed until just combined.

Switch to a whisk to avoid incorporating too much air and add 220 g of heavy cream in small amounts, mixing gently until smooth.

If the mixture becomes too airy, place the bowl over a pot of hot water and stir gently to deflate it.

Strain the mixture through a sieve for a smooth texture and ensure the cream cheese is at about 20°C.

Preheat the oven to 240°C (464°F) for 20 minutes before baking.

Pour the cheese mixture into the prepared pans, filling each with about 200 g of batter.

Bake at 240°C for 15 minutes without using the fan setting, keeping an eye on the baking process.

After baking, immediately brush the top of the cake with clarified butter while still hot.

Let the cakes cool, then wrap them tightly and refrigerate for at least 4 hours or overnight before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens